Low-carb oat-free cream pies
Soft oat-free almond and flax sandwich cookies with a vanilla palm-shortening filling.
Prep25 min
Cook9 min
Rest30 min
Oven165°C
Servings14
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 96 g fine almond flour rounded
- 21 g ground flaxseed rounded
- 16 g tapioca starch rounded
- 10 g unsweetened shredded coconut rounded
- 4 g baking powder rounded
- 0.5 g fine salt rounded
- 24 g golden granulated monk-fruit baking blend rounded
- 30 ml monk-fruit maple-style syrup rounded
- 30 ml avocado oil rounded
- 15 ml water rounded
- 5 ml vanilla extract rounded
- 4 ml molasses rounded
- 0.25 g ground cinnamon rounded
- 100 g palm shortening rounded
- 30 g powdered monk-fruit blend rounded
- 5 ml vanilla extract for filling rounded
- 0.25 g fine salt for filling rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 163°C and line a baking sheet. Whisk all cookie dry ingredients through cinnamon, pressing out lumps.
- Stir syrup, oil, water, vanilla and molasses together, then mix into the dry ingredients. If very sticky, add a little almond flour.
- Scoop 28 half-tablespoon portions. Cover with parchment and flatten each to about 5.5 cm wide.
- Bake for 8 to 9 minutes until edges are firm and centres no longer look doughy. Cool completely before moving.
- Beat palm shortening, powdered blend, vanilla and salt until smooth. Sandwich pairs with a small dollop of filling and chill 15 minutes if a firmer centre is wanted.
Notes
- Despite the traditional name, this formula contains no oats.
- Sweetener blends differ greatly. Use products matching sugar by volume, not concentrated pure monk fruit.
- Contains almonds, coconut and flax. Verify all labels for gluten-free preparation; suitability for a low-carbohydrate diet depends on the exact products.
Sources consulted
Sources consulted
From Christoph Mayer